The waffles were deliciously light and airy although had a tendency to split when I opened the waffle iron. I hear this happens in eggless recipes.  I liked the cornmeal giving it a bit of a gritty texture and the lemon was a good mix. It all went well with the blueberries and I think this would be a good one for entertaining at a brunch.

Here’s my adaptation of a Vegetarian Times Vegetarian Paella recipe that’s become my new “arroz sin pollo.”

Arrroz Sin Pollo

• 14.5-oz. can diced tomatoes
• 4 cups water
• 2 vegetable bouillion cubes
• 2 cups long grain brown rice or long grain white basmati
• 1 tsp. saffron threads
• 1/2 tsp. dried thyme

Dump all this into rice cooker and cook. (Or into large pot and simmer, covered.) In separate pot or pan…

• 1 tbs olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced

Sautee onions and garlic in olive oil until onions are going clear. About 4-5 min. Then add….

• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced

and sautee another 2-3 minutes. Then add…

• 14-oz. can artichoke hearts, rinsed, drained, chopped
• 1 1/2 cup of frozen peas and carrots mix
• 1/4 cup chopped fresh flat parsley
• 1/4 cup green onion, minced
• 2 generous tbs of capers, drained

Mix well. Dump in hot, cooked rice. Mix again. OPTIONAL ADD INS:

• 1 can pinto beans or black beans, rinsed and drained
• chopped up, cooked veggie “sausage”

I like it best with brown rice, but Paul likes the yellow color to show so sometimes I use the white rice when making it instead so it’s brighter from the saffron. Taste-wise the brown rice is a bit firmer.

Forgot to to measure how many cups total before we started eating it so nutrition will have to be the next time I make it. That’s the only thing it needs — a nutritional profile.